Friday, May 10, 2013

Swirled With Love

I love love LOVE cinnamon-sugar swirled bread.  I love it even more it is warm, toasted and slathered with rich creamy butter. mouth is just watering just imagining this.  I can almost smell it (before I even have another loaf in the oven).  I think next I will double the recipe (still omitting the nuts, but adding raisins to one of them).

Cinnamon Swirl Bread
adapted from:

1 cup milk
1/3 cup butter
2 1/2 t yeast
2 eggs
1/3 cup sugar
3 - 3 1/2 cups flour
1 t salt

2 T butter, softened
1/3 cup sugar
2 T cinnamon
1/2 cup raisins/walnuts
1 egg & 1T milk, whisked together

Heat milk in a small sauce pan with butter, just to take the chill off and melt the butter.  Cool to lukewarm.  (I am sure this would work fine in the microwaves )  In a mixing bowl combined lukewarm milk/butter mixture with yeast.  Let rest 10minutes.  In another bowl mix together eggs and sugar.  Add to milk/butter/yeast mixture.  In a third bowl/measuring cup combine flour and salt.  Add half of the flour/salt mixture until combined.  Slowly add remaining flour.  Add more flour if necessary.  Place in greased bowl.  Let rise until double 2 hours or so.  Roll out dough as long as bread pan about 2feet long.  Spread butter all over.  Sprinkle with sugar and cinnamon (and raisins/walnuts).    Roll up jelly-roll style.  Place in a greased bread pan. Let rise again until doubled.    Brush with egg/milk mixture.  Bake at 350 until golden (30-40minutes).

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